Double Stack Oreo Cookies and Cream Cake
429g all-purpose flour
265g caster (superfine) sugar
1/2 tsp salt
3 tsp baking powder
375ml of milk
125ml vegetable oil
125g unsalted butter, softened
2 tbsp Greek yogurt (can substitute with sour cream)
1 tsp vanilla extract
2 large eggs
400g Oreos for the batter (roughly chopped)
400g Oreos for the middle of the cake (roughly chopped) + 6 whole Oreos
200g Oreos to decorate the outside of the cake
6 whole Oreos
2 batches of Swiss meringue buttercream.
200g crushed Oreos (with cream)
1kg cooking chocolate
600g thickened cream
Yes! this cake can be halved and quartered!
To prepare frosting set about 300g of it aside and flavour the rest with finely crushed Oreos
Add chocolate and cream into a large microwave safe bowl. Microwave for 20 seconds at a time, mixing each time until smooth. Cover with plastic wrap and set aside to set. Alternatively you may melt it using a double boiler. Fill a medium sized pot with 1/3 of the way with water. Bring to a boil. Place bowl with chocolate and cream over the top and gently mix until mixture is completely melted and smooth. To soften the ganache to spreading or piping consistency microwave for 10 seconds at a time, mixing each time with a large spatula until it reaches the right consistency.
Please note: This is a big cake right? And there’s a lot of batter. So! I’d recommend making this cake in two batches, because #believemefolks nobody has a bowl big enough in their kitchen to make all the batter at once! Lol So the ingredient measurements will make one half of the batter, then make the recipe again for the next half. So you’ll be doubling the recipe listed above. Ok, let’s get stuck into it!
Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Spray two 8” cake tins with oil spray and line the bottom with baking paper. Repeat with one 6” cake tin too. The 6” cake tin I used is about 5” in height. You can use two shorter ones if you wish.
In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and mix until it resembles a fine sand like texture.
Add the milk, oil, Greek yogurt, eggs and vanilla extract into into the bowl with the dry ingredients and mix on medium speed until no dry ingredients are visible. Scrape down the bowl, add chopped Oreos and gently fold in
Split batter into 3. Add Use 2/3 for the 8” cake tins and 1/3 for the 8” cake tin.
Bake for 50 min or until a toothpick inserted comes out clean. Allow the tins to cool for 2 min and then carefully flip the cake tins over on to a cooling wrack to cool completely before using. I’d recommend baking the cakes the day before you decorate so that you can chill them overnight. They’re much easier to cut and level when they’re chilled and easier to work with when putting the cake together.
Using a cake leveller, carefully trim both 8” the top off each cake layer of cake to make even and flat layers. Cut the two 8” cakes in half and cut the 6” cake into 4 layers.
To fill the cake, add a dab of chocolate ganache onto an 8” cake board or serving plate. Add first cake layer. Use a small offset to add a layer of ganache and smoothen out and layer the frosting on each layer. Sprinkle with chopped Oreos, add some extra blobs of ganache before adding the next layer of cake. You’ll do that to both the 4 layers of 8” cake and the 6” cake.
Carefully scrape away any ganache with a small off set spatula.
To crumb coat the cake, add cookies and cream Swiss meringue frosting around the outside of the cake to fill the grooves between each layer. This should just be a neat thin layer of frosting which is aimed at trapping any cake crumbs so that random bits of cake crumbs don’t show up on the outside of the cake. Chill for 1 hour.
Add a fresh layer of frosting using a small offset spatula. Use a cake scraper to smoothen out the frosting around the sides. Then smoothen out the top using a the cake scraper. Chill. Again, you’ll do this to the 8” and 6” cake.
So now the fun part! Putting it all together! So that the 8” cake doesn’t collapse when the 6” cake is sitting on top of it, you’ll need to stick some support beams in it in the form of bubble straws. You can get these online or from your local craft store.
To make sure each straw is flush with the top of the 8” cake, stick one straw in the cake. When it hits the bottom, lift slightly and using a food safe marker, mark where you think the straw needs to be cut so that there’s no straw sticking out from the cake. Take the straw out and use the marked straw as a guide to cut all the other straws. Stick all four straws into the cake. Because the cake will be chilled this will need some work. Be patient. Don’t go too hard otherwise you’ll have a punch mark in the top of your beautiful cake!
Using a large off set spatula, carefully place the 6” cake on top of the 8” cake.
To add cookies on the outside of both cakes, start with the bigger chopped Oreos at the bottom and go up to about half way up the cake with smaller cookies giving you a gradient effect.
Fit the end of a piping bag with a Wilton 6B piping tip and use the white vanilla frosting to frost 6 swirls on the 6” cake. Drizzle with chocolate sauce and finish off with an oreo on top of each swirl.
STORAGE: store in an airtight container for up to 3 days (refrigerated or unrefrigerated).
HOW TO PREPARE YOUR CAKE TIN: For this recipe you’ll need at least one 8” cake tin but preferably three 8” cake tins. To prepare the tin, spray with oil spray. To prepare the baking paper use a pen to trace around the bottom of the cake tin on to the baking paper. Use scissors to cut slightly inside the circle you traced. Place the traced side down onto the baking tin with oil spray.
HAND MIXER: Can be made using a hand mixer (always mix on lowest speed) or a hand whisk. Take care not to over mix the batter.
OVEN TEMPERATURE: If you’re baking at home set your fan forced oven to 160C (320F).
BUTTER: Make sure the butter is very soft for the cake mixture. There’s two ways to do this. Microwave for 5 seconds at a time flipping the butter on each side until very soft (not melted). If you don’t have a microwave run a large bowl over hot water. Dry the bowl and place over the butter for 1 min. The heat from the bowl will create a warm enough environment to soften the butter.
SIMPLE SYRUP: To make simple syrup add 100g sugar and 100g of water in a a medium sized pot. DO NOT STIR! Bring to a boil and allow to cool completely before using.
BAKING TIME: These cupcakes typically bake on a lower temp and for a little longer than regular cupcake recipes. That’s what helps get that gorgeous even dome shape on top. The cupcakes don’t dry out. Bake your cupcakes for 20 min. If you insert a skewer and it comes out with wet batter, bake for an extra 5 min until a skewer inserted into the centre comes out with moist crumbs.
Cake turn table/lazy Susan
Large mixing bowls
Magic Whisk for wet ingredients
Stand mixer (or hand mixer)
Two 8” cake tins
6” cake tin
Ice cream scoop (optional)
Revolving cake stand
8” cake board
6” cake board
4 bubble straws